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Sep 28 CAN PIZZA RECEIVE MICHELIN STARS?

«Before ARCIMBOLDO Pizza, they worked for Chefs (Alain Passard influence can surely be found in the profusion of vegetables here) but having their place was the next challenge and they succeed !

I arrived at ARCIMBOLDO Pizza last Saturday morning, finding Anthony and Killian behind the bar of their little Pizza chic restaurant, drinking their first morning Espresso – Amazing Italian coffee from Diemme by the way - I came to ARCIMBOLDO Pizza for the day because I agreed to help a friend who organise a “Gastronomic Rally” called « 7 somewhere ». I was hired for the day to welcome rally participants. Arcimboldo promotes and use amazing fresh produce daily prepared, rally contestants had to guess what fruits and vegetables were in season while snacking on focaccia and pizzas. May be because we find peaches in December and broccolis in august, the test ended up being quite a challenge for most contestant But at Arcimboldo pizza, they know what they are talking about and won’t serve you a butternut soup in July, that is for sure - not only are their vegetables fresh but their dough is also made of organic floor and natural yeast, raised in the fridge for 5 days to achieve the lightest and healthiest, crust that Anthony passionately sprinkle with his fresh ingredients. The day I was there, the place was packed, customers enjoying the last ray of sun, thankfully welcoming their healthy gourmet pizza in the cool Cadet Street. Check it out …